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In a large mixing bowl, combine beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with hands until just combined – don’t overwork the meat, darlin’.
Form mixture into 1½-inch meatballs, placing them on a plate as you work.
Pour half the marinara sauce into slow cooker bottom.
Arrange meatballs in a single layer, stacking gently if needed.
Top with remaining sauce and red pepper flakes if using.
Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
Give them a gentle stir to coat with sauce before serving.
Notes
Make Ahead: Form meatballs night before
Storage: Keeps 3-4 days refrigerated
Freezing: Up to 3 months in airtight container
Meat Options: Try mixing beef with pork or veal
Serving: Perfect over pasta, potatoes, or egg noodles
Extra Flavor: Add Parmesan rind to sauce while cooking
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